My husband’s race-day plant fuel

Pre-race AM: Oatmeal breakfast packed with nuts, seeds & raisins (however much he can choke down) Plant fuel during the race: Fruit–Chopped apple & orange slices he grabs out of his back pockets (kinda hard on a mtn bike race…). Pitted dates also work.  Rice/Raisin/Almond Butter Balls (for longer races/rides):    OR my Chocolate Walnut Brownies: …

My husband’s work & travel plant fuel

A sample plant-based meal plan for my very active husband during a typical work week (14-hr days) or during travel: Breakfast bags containing oats, almonds, walnuts, raisins, sunflower, hemp & chia seeds. AM: Add oat mix + boiling water + sweetner (i.e., date paste or agave) into a stainless steel container & eat a few hours…

On-the-go day of plant-based food 

   Soy Latte & Vegan Muffins (these are from Trader Joe’s) Lunchtime salad(s) from a local vegan cafe    Snacks: Lots of fruit, dates, and a smoothie to go (this was made with soy milk, almond butter, spinach, bananas, cacao powder, a few cashews, dates, mixed frozen berries)      Healthy suppers from local plant-based restaurants   …

My cold-weather day of plant-based food

 Soy Latte Apples & carrots (2 bags) 2-3 bananas (notice Thug Kitchen on the NY Times bestseller list– veg cookbook) Green Soup: I throw a bunch of veggies in a soup pot (cauliflower and broccoli or zucchini & spinach) + an onion & lots of garlic, paprika, 4 cups veggie broth — medium boil 20…

Kelly’s Plant-Based Tips

Tips are from an article I wrote for a local magazine:  The word “veganism” is catching on, with many people jumping on the plant-based bandwagon, from top athletes like 190-lb NFL wide receiver Griff Whalen(1), former hunter turned plant-based ultrarunner Scott Jurek(2), and ultra-endurance athlete Rich Roll(3), who transformed his overweight body into a plant-strong powerhouse. There’s…

Kelly’s Simple Sprouted Mung Bean Soup

       While exploring new recipes from around the world I came across mung beans from a Washington Post article on Kitchari.  I have since been making a delightful soup from sprouted mung beans, found at Whole Foods, ready in under 30 minutes. To a soup pot add: 2 cups sprouted mung beans, 6 c H20,…

Kelly’s 30-Minute White Bean & Corn Stew with a Spicy Green Garnish

        Chilean Porotos Granados— Google translation: “Bean Stew”– and that is exactly what I made for this week’s around-the-world recipe (continued from my Colorful Vegan Facebook page).  It’s a recipe that dates back to the pre-Columbian Mapuche Indians, who were mostly vegetarian and whose staple diet consisted of potatoes, corn, squash & beans….

A colorful glimpse into my plant-based diet

                  Hello there!  I am Kelly “The Colorful Vegan”, a self-taught plant-based home cook and recipe writer with an educational background in both journalism and fitness. At 38 years of age a severe chronic pain condition in 2008 led me to experiment with a whole-foods diet based on fruits, vegetables, legumes, grains, nuts and seeds. …